This Carrot Cake Baked Oatmeal brings the comforting flavors of a traditional carrot cake into a wholesome, nutritious breakfast option that can be enjoyed year-round. Perfectly blending the sweetness of ripe bananas and carrots with the crunch of nuts and the warmth of cinnamon, this baked oatmeal is a delightful way to start any day. It’s customizable with options for protein powder or wholemeal flour, and sweeteners of your choice, making it adaptable to various dietary preferences and requirements.
Why You’ll Love This: Embrace the versatility of this baked oatmeal, which not only serves as a hearty breakfast but can also be a satisfying snack or dessert. It’s packed with the goodness of whole grains, protein, and vegetables, offering a balanced meal to fuel your day. The added cream cheese and yogurt topping brings a creamy, decadent element that transforms this dish into a guilt-free indulgence.
Perfect Occasion: Whether you’re cozying up on a chilly winter morning or looking for a refreshing summer breakfast, this Carrot Cake Baked Oatmeal fits the bill. It’s also an excellent choice for meal prep, as it stores well and can be enjoyed throughout the week. Serve it at brunch gatherings or enjoy a slice as a post-workout snack — the possibilities are endless.
Decoration Tips:
- Garnish with additional crushed nuts for added texture and a professional touch.
- Drizzle with a little extra honey or maple syrup for a sweet finish.
- A sprinkle of cinnamon or nutmeg on top before baking can enhance the warm, spicy flavors.
Ingredients:
- 2 medium ripe bananas, mashed
- 2 cups rolled oats
- Approximately 30g vanilla plant protein powder or 1/4 cup wholemeal plain flour
- 1/2 teaspoon cinnamon
- 1 flat teaspoon baking powder
- 1 medium carrot, grated
- 1/4 cup pecans or walnuts, crushed
- 1-2 tablespoons honey, maple syrup, or alternative sweetener
- 1.5-2 cups milk of choice
To serve/ topping:
- 1 pot (~160g) vanilla yogurt (e.g., yoPRO, Chobani fit, or plain Greek) mixed with 50g reduced-fat cream cheese
- Extra crushed nuts (optional)
Method:
- Preheat the oven to 180°C (350°F). Grease a baking tray (approximately 15-20×15-20 cm) and set aside.
- In the prepared tray, combine mashed bananas, oats, protein powder or flour, cinnamon, baking powder, grated carrot, crushed nuts, sweetener, and milk. Stir until everything is well mixed.
- Bake in the preheated oven for about 35-40 minutes, or until the top is golden and the texture is firm to the touch.
- Remove from the oven and let cool in the tray. Once cooled, loosen the edges with a knife, then spread the yogurt and cream cheese mixture over the top. Refrigerate overnight.
- When ready to serve, cut into 4 or 6 pieces, depending on preferred serving size. If desired, warm a slice in the microwave for about 1 minute before serving (the yogurt layer tastes great slightly heated), or enjoy it cold.
This Carrot Cake Baked Oatmeal is not just a meal; it’s an experience, blending the flavors of a beloved dessert with the health benefits of a balanced breakfast. Customize it to your heart’s content and enjoy a delicious, satisfying start to your day.
